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Rissalat med sprøde ris, cajun kylling og ranch dressing
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Rice salad with crispy rice, Cajun chicken and ranch dressing

Recipe for a filling crispy rice salad with spiced Cajun chicken and creamy ranch dressing.
Course Lunch, Main course, Salad
Cuisine Danish
Nøgleord Crispy rice, Main-course salad, Rice salad
Total Time 50 minutes
Servings 4 people
Calories 648kcal

Ingredients

Crispy rice

  • 400 g cooked, cold rice – ideally basmati or jasmine
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1-2 tbsp crispy chilli oil

Cajun chicken

  • 400 g chicken breasts
  • 1 tsp Cajun seasoning - click here for the recipe
  • Oil
  • Salt and freshly ground pepper

Ranch dressing

  • 200 ml crème fraîche - ideally 9% fat
  • 150 ml buttermilk
  • 3 tbsp mayonnaise
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tbsp chives, finely chopped
  • 2 tbsp parsley, finely chopped
  • 1/2 lemon, juice of
  • Salt and freshly ground pepper

For the salad

  • 1/2 pointed cabbage, shredded also sold as sweetheart or hispi cabbage
  • 200 g edamame beans, defrosted
  • 1 tin kidney beans, drained
  • 1 cucumber, diced
  • 1-2 avocados, diced
  • 3 spring onions, sliced

Instructions

Crispy rice

  • Mix the rice thoroughly with the sesame oil, soy sauce and chilli oil and spread it in an even layer on a baking tray lined with baking paper.
  • Bake in a preheated conventional oven (top and bottom heat) at 215°C for about 30-40 minutes – or until beautifully crisp. Turn the rice 2-3 times along the way.
    Leave to cool slightly on the baking paper.

Cajun chicken

  • Halve the chicken breasts horizontally (parallel to the board), so you get 2 thinner, flat fillets from each piece. Season with Cajun seasoning, salt and freshly ground pepper.
  • Heat a splash of oil in a frying pan and fry the chicken until golden and cooked through.
  • Pull the meat apart into coarse pieces and leave to cool.

Dressing and salad

  • Stir the dressing ingredients together and season to taste with lemon juice, salt and freshly ground pepper.
  • Put the vegetables, beans, chicken and crispy rice in a large bowl. Spoon just over half of the dressing over the top and toss well.
  • Add more dressing to taste, and serve the rest on top of the salad.

Nutrition

Calories: 648kcal | Carbohydrates: 59g | Protein: 36g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 477mg | Potassium: 1262mg | Fiber: 11g | Sugar: 11g | Vitamin A: 654IU | Vitamin C: 55mg | Calcium: 189mg | Iron: 4mg